Butter-poached lobster with anchovy broth

Name: Butter-poached lobster with anchovy broth
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1 tablespoon coriander seeds; ¼ vanilla bean, chopped; 1 stalk celery, peeled and chopped; 2 onions, peeled and chopped; 3 tablespoons butter; 1 tablespoon neutral oil, such as canola or grapeseed; 2 minced anchovies; Four 1½-pound lobsters; 1 carrot, peeled and chopped; 1 leek, trimmed, well washed, and chopped; ½ cinnamon stick or ½ teaspoon ground cinnamon; 1 clove; 2 teaspoons mace pieces, or 1 teaspoon ground mace; 2 teaspoons mace pieces, or 1 teaspoon ground mace; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; ¼ teaspoon red pepper flakes; ½ cinnamon stick or ½ teaspoon ground cinnamon; ⅓ cup fresh lime juice; Salt and cayenne pepper; Salt and cayenne pepper

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This and the following dish make good use of the lobster bodies, which contain tons of flavor and are too often wasted. Serve this sweet-and-salty dish with any good chutney or fruit relish.

Ingredients

1 tablespoon coriander seeds
¼ vanilla bean, chopped
2 teaspoons <

Fish course
Pescatarian
Gluten-free

Method

Combine the coriander, vanilla, mace pieces, clove, cinnamon stick, and red pepper flakes in a small skillet and toast over medium heat, shaking occasionally, until fragrant, about 2 minutes. Grind in a coffee grinder or spice mill, add preground spices if you’re using them, and set aside.
Bring a large pot of water to a boil. Meanwhile, place the oil and 1 tab